Butterscotch Maple Pecan Ice Cream Recipe

Make up the dessert whip with milk
according to the packet directions. Whip the cream and fold into the
mixture with the pecans. Turn into a plastic or metal container and
freeze for 1 hour. Whisk with a fork to break up the ice crystals.
Freeze for a further 1.5 hours. Whisk again, then fold in the maple
syrup just until you have a marbled effect, then stop mixing. Freeze
until firm. Remove from the freezer 15 minutes before serving.